Spaghetti with lamb and peas
Description
The recipe won't take much time. This recipe yields 4 servings as a main course or 8 servings as a starter. Serve hot.
Instructions
- 1
Step 1
1. Cut bacon into cubes. Finely chop onion and garlic. Dice tomatoes. Set aside 1/3 cup of chickpeas. In a blender or food processor, blend the remaining chickpeas with chicken broth several times.
- 2
Step 2
2. In a large pot over medium heat, warm the olive oil. Add the diced bacon. Cook for 3 to 4 minutes, until browned. Add the onion, garlic, and a pinch of chili. Cook until the onion and garlic become translucent, about 5 to 8 minutes.
- 3
Step 3
3. Add the chickpea mixture, tomatoes, and basil; cook for 20 minutes. Season with salt to taste. While the sauce is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the rest.
- 4
Step 4
4. Toss the spaghetti with the prepared sauce, reserved 1/3 cup of chickpeas, and half of the reserved liquid, until the spaghetti is evenly coated, about 1 minute. If the sauce is still too thick, add more liquid as needed. Season to taste, sprinkle with grated Parmesan, and serve.